25 % Plain Sourdough with Rye and Flax

Directions

1. No kneading is required. Mix until combined and turn into a well oiled

   large bowl. Let rest 30 minutes then fold dough. Repeated the rest and fold

   process 2 more time. Then let it bulk proof until doubled and you see some

   bubbles. Turn out onto a well floured surface. Divide and shape into 3 balls.

   Rest for 30 minutes then fold and shape into another ball. Place the

   seamed side up into a prepared sourdough floured bowl. Retard overnight

   ( 8-12 hours) bake at 475 degrees F in a preheated bread oven, Dutch oven

   or stone sheet. Place a ice cube in Dutch oven before adding bread. ( This

   will help create the steam you need for a nice crust on your sourdough

   bread) Place bread seam side down onto surface . Score the bread. Bake

   for 25-35 minutes. Steam and uncover if covered and bake until desired

   browning and is done in the middle.

   

2. Note: Here are the steps for stretching and folding dough into shape.

   Put dough onto a floured surface work and divide. Working with one

   piece of dough at a time, shape into a ball as follows. Stretch and fold to

   center working with a ¼ of the dough at a time, Repeat stretching and

   folding the remaining three edges until the center is covered and a loose

   ball is formed. Fold with 30 mins rest in between. Turn the ball over so

   the seam is down and place it on an un-floured area. Cup your hands

   around the dough and gently pull it towards you, dragging the bottom

   along the counter to create a bit of tension. Rotate the ball 90 degrees

   and drag it a few inches towards you again. Repeat until the top of the

   dough tightens up and the ball is round.